Food & Beverage Manager

• Hotel Arts Barcelona

• Barcelona

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The Food & Beverage Operations Manager is responsible for overseeing all food and beverage operations, including restaurant, bars, and room service activities. This role ensures exceptional guest and employee satisfaction while maintaining standards and exceeding financial goals. The manager demonstrates proficiency in all applicable food and beverage laws and regulations, develops and implements business plans, and manages daily operations to meet or exceed customer expectations.
Managing Day-to-Day Operations
Supervise daily Food and Beverage (F&B) operations, ensuring compliance with all policies, standards, and procedures.
Assist in ordering F&B supplies, cleaning supplies, and uniforms.
Operate all department equipment and report malfunctions.
Monitor staffing levels to meet guest service and operational needs.
Encourage mutual trust, respect, and cooperation among team members.
Understand employee positions to perform duties in their absence.
Develop specific goals and plans to prioritize, organize, and accomplish work.
Monitor and maintain employee productivity levels.
Maintain the operating budget and ensure compliance with standards and legal obligations.
Providing Exceptional Customer Service
Offer services that exceed customer expectations for satisfaction and retention.
Improve service by understanding guest needs and providing guidance and feedback.
Act as a role model for appropriate behaviors and customer relations.
Proactively address guest concerns and complaints.
Review customer feedback and satisfaction results with employees.
Leading the Food and Beverage Team
Manage all aspects of the Food and Beverage departments (excluding banquets and catering).
Supervise and develop team members, setting performance standards and monitoring performance.
Create a motivating environment that emphasizes teamwork and passion for service.
Respond quickly to employee concerns and provide a learning atmosphere focused on continuous improvement.
Develop an action plan based on employee engagement and guest satisfaction results.
Managing and Conducting Human Resource Activities
Conduct performance reviews and communicate expectations clearly.
Promote fair treatment and an open-door policy.
Identify developmental needs and provide coaching or mentoring to enhance skills.
Administer hiring processes to ensure the right skills are brought into the operation.
Developing and Maintaining Budgets
Develop and manage financial, employee engagement, and guest satisfaction plans for F&B departments.
Maintain a positive cost management index for restaurant and bar operations.
Utilize budgets to understand and achieve financial objectives.
Additional Responsibilities
Comply with all corporate accounting procedures.
Provide information to supervisors and co-workers through various communication methods.
Analyze information to select the best solutions and solve problems.
Perform hourly job functions if necessary.
Extend professionalism and courtesy to team members at all times.
Drives effective departmental communication and information systems through logs, department meetings and property meetings.

Reporting Line & Scope
Reports to: Director of Food & Beverage (or otherwise appropriate)
Direct reports: Outlet Managers, Bar Manager/Head Bartender, Head Sommelier (if applicable), Senior Supervisors, and Assistant Managers.
Scope: Marina Coastal Club, Lokal/Oleos, Bites/Placa, El Modernista, Enoteca, In room Dining (excluding B&C, and KF)
Out of scope: Banquets & large-scale Catering (unless otherwise specified) — note: liaison and coordination responsibilities with Banquets/Catering required. KF Venues.
Key Internal & External Relationships
Executive Chef, Purchasing / Procurement, Banquets & Events Manager, Revenue Management, Finance, HR, Engineering, Marketing & PR, Rooms Division, preferred suppliers and agencies.
Principal Accountabilities
1. Operational Leadership
Assist daily outlet operations to ensure consistent service standards and guest satisfaction.
Maintain and improve SOPs; conduct regular outlet walk-throughs and service audits.
Assist scheduling, labour deployment and shift rostering to match business needs.
Provide cover for critical service positions during peak service and in exceptional circumstances.
2. Commercial Management
Own or co-own outlet P&L: prepare and manage monthly operating budgets, monitor variances and implement corrective actions to achieve targets.
Drive revenue growth through menu engineering, pricing strategy, commercial activations (seasonal promotions, pop-ups, partnerships) and private dining opportunities.
Coordinate with Revenue Management and Marketing to align F&B pricing and promotions to occupancy, events and market demand.
Negotiate supplier contracts and manage vendor performance to optimise cost and service.
3. Beverage Programme & Culinary Collaboration
Lead beverage strategy: cocktail programme, wine list development, cellar management and beverage cost control.
Partner with Exec Chef and culinary team on menu alignment, menu engineering, guest trends and special promotions.
4. People Leadership & Development
Recruit, train and develop outlet leaders; define role profiles and career paths.
Implement competency frameworks, coaching clinics, service standards training and succession planning.
Lead the performance review process and ensure continuous engagement and retention initiatives.
5. Governance, Compliance & Controls
Ensure HACCP/food safety compliance and maintain records for audits; supervise allergen procedures and food recall readiness.
Maintain liquor licensing compliance and responsible service policies.
Implement and enforce internal cash, POS and minibar controls; own nightly cash reconciliations and inventory cycle counts.
Manage health & safety responsibilities and emergency response procedures for F&B areas.
6. Financial Controls & Inventory
Oversee stock control, par levels, ordering controls and shrinkage investigation processes.
Implement inventory audits, variance analysis and monthly cost reporting (food & beverage cost %).
Deliver accurate forecasting and daily/weekly revenue reports.
7. Guest Experience & Quality Assurance
Own guest recovery escalation and service recovery protocols.
Monitor GSS, online review channels for F&B feedback; implement corrective actions and training loops.
Implement signature rituals/experiences for key outlets to differentiate the guest journey.
8. Sustainability & Operational Improvement
Lead initiatives for waste reduction, sustainable sourcing, single-use plastic reduction and supplier sustainability assessments.
Drive continuous improvement projects to increase efficiency and reduce costs without compromising guest experience.
Key Performance Indicators (KPIs)
Total F&B revenue (weekly / monthly)
Average check and covers per outlet / table turns
Food cost % and Beverage cost % vs. budget
Labour cost % vs. budget
Inventory variance / shrinkage %
Guest satisfaction metrics (GSS, outlet-specific review scores)
HACCP audit score and health & safety compliance
Employee turnover / retention rate for F&B
Number and revenue contribution of commercial activations

Education and Experience
High school diploma or GED; 5 years of experience in food and beverage, culinary, or related professional area, OR
2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or a related major; 3 years of experience in food and beverage, culinary, or related professional area.